Fried Pork Chops with Roasted Vegetables

Just add rolls and iced tea to complete this meal.

Yield: 4 servings
Recipe from Southern Living

More From Southern Living


Ingredients

  • 4 medium-size red potatoes, cut into 8 wedges
  • 1/4 cup olive oil
  • 4 garlic cloves, pressed
  • 1 tablespoon dried thyme
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon pepper
  • 1 purple onion, sliced
  • 1 zucchini, quartered
  • 1 yellow squash, quartered
  • 1 portobello mushroom, quartered
  • 1/4 cup all-purpose flour
  • 1 1/2 teaspoons dried thyme
  • 1 tablespoon Cajun seasoning
  • 4 (3/4-inch-thick) bone-in pork loin chops
  • 1 1/4 cups vegetable oil

Preparation

  1. Toss together first 6 ingredients in a 15- x 10-inch jellyroll pan.
  2. Bake at 400° for 20 minutes. Add onion and next 3 ingredients, and bake, stirring occasionally, 15 more minutes. Keep warm.
  3. Stir together flour, thyme, and Cajun seasoning in a shallow bowl. Dredge pork chops in flour mixture.
  4. Fry pork chops in hot vegetable oil in a large heavy skillet over medium heat 3 minutes on each side or until done. Serve pork chops with roasted vegetables.
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